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HERE IS THE BEST FOOD ATLAS GUIDE OF TURKEY
Chief, traveler and researcher incandescent traveled through Anatolia. He made 350 thousand kilometers in 25 years and prepared the Atlas of Gastronomy of Turkey. This guide prepared by Turkey Medicals staff, will take travelers and taste enthusiasts who want to explore new flavor stops on a unique journey.
He traveled 350 thousand kilometers on his journey to get to know the food culture of Anatolia. He wrote 27 books during this journey. In the places he travels and sees in Anatolia, he finds traditional flavors, forgotten recipes, and records them with his books. Incandescent, his curiosity and insistence, ‘I want Anatolian cuisine to be put where it really deserves.
That’s why all my efforts,’… our Spanish travel buddy he explains.
Finally, he added an atlas to his books. Incandescent, who visited many regions of Anatolia, prepared atlasa from the routes he created, ‘Atlas of Gastronomy of Turkey’ called. “This guide will teach people to know their own city,” he says.
■ When did you start your journey? Is your journey still ongoing?
I started my journey 25 years ago, regularly continuing to travel monthly or weekly. If I’m lucky, I’ll keep traveling for another 50 years. I’m County-based now. In Turkey, the issue does not end. Village by Village, district by District, neighborhood by neighborhood, you don’t end up again. In Turkey, it is not possible to visit any province in a year. I’ve toured all the provinces, but I’m in 30 percent of Turkey to explore traditional regions. I have to travel for at least another 50 years to end it.
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ANATOLIAN CUISINE IS NOT TAKEN CARE OF
■ Where did you come to think of creating a map of the places you go? How did you decide that?
There’s food in the middle of life. While food was eaten in Anatolia, there were no settlements in the rest of the world. Wheat, rice and all other products were brought all over the world from Anatolia. The idea of a map, actually, I’ve been drawing maps for 15 years. I have to draw it to understand something. So I explained it in my book by drawing a map for those who read it.
■ How do you feel when you encounter unfamiliar tastes?
Every place I went, I felt like it was a place I always knew. I picked up recipes from places I went and wrote them down. I have many recipe books. So I wanted to do this last book in atlas form. I told People where they should eat or drink when they go to a place in Turkey. Not only this, but is not limited to. I also drew historical artifacts that they would see in places I visited.
Incandescent Life
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TURKEY CHAMPIONS IN 3 SUBJECTS
■ Is Anatolian cuisine adequate?
There are very few people who own Anatolian cuisine. I want Anatolian cuisine to be put where it really deserves to be. So all my efforts. I tried to explain this in 28 books because I was very interested in this point. There are 3 issues in which Turkey is the champion of champions; their culture, food products and food. In order for local tastes not to disappear, the perspective needs to change. When I go to a very old Meatball Shop, I go knowing how precious it is. I’m not walking around saying,’ this place is a little overfoot, I didn’t find his desk hygienic.’ The priority of your expectations needs to be the continuation of the culture. I’m not interested in a place that doesn’t cook traditional. I’m trying to find the most traditional and I’m trying to support it.
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4 WILL BRING MILLENNIAL FOOD TO LIFE
He has authored 28 books to date. Incandescent, who graduated from the Department of economics of Uludag university, currently continues to the Department of “cultural heritage and Tourism” of Anadolu University as the second university. Incandescent also taught “Anatolian Culinary History”, “Ottoman cuisine” and “Turkish Cuisine” in the gastronomy Department of Eastern Mediterranean University. Incandescent is also a chef in the team of the Excavation Workshop in Alacahöyük, which has been ongoing for 105 years and is the oldest archaeological excavation in Turkey, and aims to bring 4 thousand year old dishes to life. The chef, who has completed the “350,000 km for Turkish cuisine” project, who has traveled to 81 provinces to work on Turkish cuisine for the last 25 years, continues this project with a goal of 500 thousand kilometers.
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Turkey's world-renowned organ transplant specialist. Dr. Demirbaş has 104 international publications and 102 national publications.
Physician's Resume:
Born on August 7, 1963 in Çorum, Prof. Dr. Alper Demirbaş has been continuing his work as the President of MedicalPark Antalya Hospital Organ Transplantation Center since 2008.
Prof. who performed the first tissue incompatible kidney transplant in Turkey, the first blood type incompatible kidney transplant, the first kidney-pancreas transplant program and the first cadaveric donor and live donor liver transplant in Antalya. Dr. As of August 2016, Alper Demirbaş has performed 4900 kidney transplants, 500 liver transplants and 95 pancreas transplants.
In addition to being the chairman of 6 national congresses, he has also been an invited speaker at 12 international and 65 national scientific congresses. Dr. Alper Demirbaş was married and the father of 1 girl and 1 boy.
Awards:
Eczacibasi Medical Award of 2002, Akdeniz University Service Award of 2005, Izder Medical Man of the Year Award of 2006, BÖHAK Medical Man of the Year Award of 2007, Sabah Mediterranean Newspaper Scientist of the Year Award of 2007, ANTIKAD Scientist of the Year Award of 2009, Social Ethics Association Award of 2010, Işık University Medical Man of the Year Award of 2015, VTV Antalya's Brand Value Award of 2015.
Certificates:
Doctor of Medicine Degree Hacettepe University Faculty of Medicine Ankara, General Surgeon Ministry of Health Turkey EKFMG (0-477-343-8), University of Miami School of Medicine Member of Multiple Organ Transplant, ASTS Multiorgan Transplant Scholarship. Lecturer at Kyoto University. Lecturer at University of Essen, Research assistant at the University of Cambridge .
Professional Members:
American Society of Transplant Surgeons, American Transplantation Society Nominated, Middle East and Southern Africa Council Transplantation Society 2007, International Liver Transplantation Association, Turkish Transplantation Association, Turkish Society of Surgery, Turkish Hepatobiliary Surgery Association.
Disclaimer:
Our website contents consist of articles approved by our Web and Medical Editorial Board with the contributions of our physicians. Our contents are prepared only for informational purposes for public benefit. Be sure to consult your doctor for diagnosis and treatment.